Slow cooker cashew chicken

Adapted from here.

What I had:

• 2 lbs boneless skinless chicken breasts
• 3/4 cup gluten free soy sauce
• 1/3 cup ketchup
• 1/3 cup rice wine vinegar
• 3 tbsp light brown sugar
• 16 oz frozen broccoli florets
• 16 oz sliced mushrooms
• 2 red bell peppers, sliced thin
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 cup cashews 

What I did:

• Put chicken breasts on the bottom of a 7 quart slow cooker
• Layered the vegetables on top - broccoli, mushrooms, peppers, ginger, and garlic
• Poured the soy sauce, ketchup, and vinegar over the vegetables
• Sprinkled the brown sugar over everything
• Cooked on low for 5 hrs
• Shredded the chicken breasts, added the cashews, and mixed everything together
• Served over thin spaghetti noodles with some hot sauce, added some crushed cashews on top for garnish

Verdict:

Delicious! Could be spicier but since I was feeding the toddler, I just added the hot sauce to my plate. It's got the perfect level of sweet ad spicy, with a lot of vegetable servings.

Slow cooker coconut chicken

Recipe adapted from here

What I had:

• 1.5 lbs boneless skinless chicken breasts
• 1 large red onion
• 2 large garlic cloves
• 1 can of coconut milk
• 1 very large tomato
• 2 red bell peppers
• 1 tbsp garam masala
• 1 tbsp curry powder
• 1 tsp salt
• 1 tbsp paprika

What I did:

• Put the chicken in the crock pot
• Put everything else in a blender and mixed till pulverized
• Poured the sauce over the chicken
• Cooked on high for 5 hours
• Shredded the chicken in the sauce
• Served over rice, with a side of steamed veggies

This was toddler approved, he ate a big bowl of rice and the curry without a single complaint!

the red flecks are tomato skin, I didn't have any paste